Modak Recipe

Steps to Prepare Modak

Dough Preparation for Modak:

Ingredients:

• 1 cup rice flour or wheat flour
• 1 cup water
• A pinch of salt
• 1 tablespoon ghee or oil

Boiling Water:

• In a medium-sized pan, add one cup of water along with a pinch of salt and ghee (or oil). 
• Heat the water mixture on medium heat until it starts boiling. 
• Once the water comes to a boil, reduce the heat to low. 
• Gradually add the rice flour or wheat flour to the boiling water while continuously stirring with a spatula or wooden spoon. 

Adding Flour:

• Stir the mixture vigorously to incorporate the flour into the water, ensuring there are no lumps. 
• Continue stirring until the mixture forms a smooth dough-like consistency and begins to pull away from the sides of the pan. 

Cooking the Dough:

• Cook the dough mixture on low heat for an additional 2-3 minutes, stirring continuously to prevent sticking or burning. 
• The dough is ready when it becomes firm and pliable, similar to a soft chapati dough. 

Cooling the Dough:

• Once cooked, remove the dough from the heat and transfer it to a clean, dry surface or a mixing bowl. 
• Allow the dough to cool slightly before handling to avoid burning your hands. 

Filling Preparation for Modak:

Ingredients:

• 1 cup grated coconut
• 3/4 cup jaggery (or sugar)
• 1/2 teaspoon cardamom powder
• A handful of chopped nuts (optional)

Heating the Pan:

• Place a medium-sized pan on the stove over medium heat. 

Combining Coconut and Jaggery:

• Add grated coconut and jaggery (or sugar) to the pan. 
• Stir the mixture continuously with a spatula or wooden spoon until the jaggery melts and combines well with the coconut. 

Adding Flavorings:

• Once the jaggery has melted and the mixture becomes sticky, add cardamom powder to enhance the flavor. 
• If desired, add a handful of chopped nuts (such as almonds, cashews, or pistachios) to the mixture for added texture and crunch. Stir well to incorporate. 

Mixing and Cooking:

• Continue cooking the mixture over medium heat, stirring frequently, until it thickens slightly and reaches a sticky consistency. 
• Ensure that the filling is well combined and evenly coated with the melted jaggery. 

Removing from Heat:

• Once the coconut-jaggery mixture is ready, remove the pan from the heat and set it aside. 

Shape the Modaks:

• Take a small portion of the dough and flatten it into a disc on your palm. 
• Fold the edges of the dough to cover the filling and shape it into a modak. Create pleats on the top. 

Steam the Modaks:

• Place modaks on a greased plate or banana leaf in a steamer. 
• Steam for about 10-12 minutes until cooked and firm. 

Serve:

• Once cooked, remove modaks from the steamer and let them cool slightly. 
• Offer as prasad to Lord Ganesha or serve as a sweet treat to family and friends. 

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